THE BEST CHOCOLATE CHIP COOKIES
These chocolate chip cookies are the BEST cookies! They are large chewy cookies with crisp edges. They are a no chill and no mixer recipe full of two kinds of chocolate chips!
Provided by Stephanie Rutherford
Categories Dessert
Time 28m
Number Of Ingredients 12
Steps:
- In a large bowl, mix the melted butter (it needs to be cooled to room temperature to prevent spreading), brown sugar, sugar, vanilla, and eggs. Whisk until smooth.
- Add the all-purpose flour, baking soda, baking powder, cornstarch, and salt. Use a rubber spatula to mix these until just combined.
- Add both chocolate chips and mix. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit while the oven is preheating before scooping.
- Use a large cookie scoop (3 Tablespoons). Scoop 6 cookie dough balls per cookie sheet. Top the cookie doughs with extra chocolate chips.
- Bake one cookie sheet at a time. Bake for 13-15 minutes until the edges are golden brown and the middle is slightly underdone. Top the cookies with extra chocolate chips and flaky sea salt *optional.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.
Nutrition Facts : Calories 335 kcal, Carbohydrate 42 g, Protein 3 g, Fat 17 g, SaturatedFat 12 g, TransFat 0.4 g, Cholesterol 28 mg, Sodium 188 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 5 g, ServingSize 1 serving
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
STEPHANIE'S REALLY GOOD CHOCOLATE CHIP COOKIES
After much baking and eating to try and perfect a chocolate cookie, this recipe is as close as I think I can come. This is a combination of other recipe's I've seen on here and other websites. The secrets in my opinion are 1) The types of flour used (option but I think they make a difference but you can use all purpose flour if need be) 2) The pudding 3) The chilling and 4) The dark brown sugar instead of light. Please taste them and tell me what you think!! My family thinks they are very chewy and yummy!
Provided by sbchic1999
Categories Drop Cookies
Time 53m
Yield 1 cookie, 48 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375.
- 2. Mix flours with baking soda and salt in a bowl and set aside. Again, if you can't find bread or pastry flour you can use all-purpose flour.
- 3. In a large bowl, combine butter, sugars and pudding mix.
- 4. Beat until smooth and creamy.
- 5. Beat in eggs and vanilla; gradually add flour mixture.
- 6. Stir in chocolate chips.
- 7. Chill the dough for a half hour in the refrigerator.
- 8. Drop by teaspoon full on a non greased cookie sheet, flatten a little if desired.
- 9. Bake at 375 for 8-10 minutes. DO NOT OVERBAKE-bake until they look like they may not quite be done. They will cook further on the cookie sheet once you take them out.
- 10. Let sit on cookie sheet for 2 or 3 minutes, just long enough for them to be able to be transported to a wire cookie cooling sheet.
- 11. Parchment paper can also be used and placed on top of the cookie sheet if you find that your cookies keep coming out too crispy.
Nutrition Facts : Calories 128.1, Fat 6.7, SaturatedFat 4.1, Cholesterol 19, Sodium 104.9, Carbohydrate 17, Fiber 0.7, Sugar 11.4, Protein 1.2
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
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